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Who doesn't love sour cream? Creamy, mushroomy, beefy stroganoff - the secret is slow cooking it to perfection -- but don't add the sour cream until the last hour to prevent it from separating or curdling.

Directions:Season beef strips with salt and pepper. Over med-high heat, heat oil in a skillet, add beef and brown quickly.Place the beef in the bottom of a slow cooker. Place onion on top of beef; then add mushroom soup, mushrooms, water, garlic, Worcestershire sauce, bouillon and chives. In a small bowl, mix together the wine with the flour. Pour over the beef. Cover, and cook on Low for 6 to 7 hours. Stir in the sour cream and parsley, and continue cooking for 1 hour. Serve over noodles or mashed potatoes.

About the blog . . .

Here you will find recipes from three generations of home cooks. You'll also find a few tips, tricks and shortcuts along the way to make your cooking easier. This is why my husband calls me "Shortcut Sally." There are times when slaving over a meal is warranted and times when it won't affect the final result if you don't. The trick is for you to know the difference and that your guests don't have a clue.